Creamy Asparagus Risotto
40 min
Under an hour
Kifli Kukták
Preparation method
Cut the butter into small cubes and return it to the refrigerator. Finely chop the shallots. Boil 1.2 liters of water, then set aside.
Cut off the 4 cm long tips from the cleaned asparagus and set them aside. Cut off 2 cm from the bottom part and discard. Cut the remaining asparagus into 0.5 cm thick slices.
In a saucepan, heat 3 tablespoons of olive oil over medium heat. Add the shallots and sauté, stirring occasionally, until translucent. Be careful not to brown them.
Chef's tip
The secret to authentic Italian risotto is constant stirring and gradual liquid replenishment, which causes the rice to release its starch content, creating a creamy emulsion with butter and cheese. You can also use broth instead of water for a deeper flavor.
Ingredients
Nutritional values
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